Prep For the Holidays With J Vineyards Farm-to-Table Cooking Series
Bringing creativity to the holiday table can be tough. For help, you can turn to YouTube, the Food Network, or an old-school cookbook, but nothing beats face-to-face instruction to spice up your meals.
Enter Chef Erik Johnson. A former executive sous chef at Dry Creek Kitchen and veteran cooking class instructor at Relish Culinary Adventures in Healdsburg, Chef Erik knows his way around a recipe. In his new gig as Executive Chef at J Vineyards & Winery, he’s launching a series of cooking classes for the holidays.
In the beautiful wine country setting of J’s Bubble Room, Chef Erik will teach three different cooking classes to 16 lucky students. They’ll learn how to prepare an innovative, locally sourced, three-course meal for Thanksgiving, Christmas or New Year’s. Menu items include Brined and Roasted Cornish Game Hen (yum!) and Sibley Squash Soup. In addition, J’s Assistant Winemaker, Scott Anderson will be teaching how to pair the dishes with wines. Included in the ticket price is a three-course meal served with J wines, recipes, a J apron, and entertaining tips.
Take your pick of three classes:
Get Ready for Thanksgiving: November 2, 6:30 – 9:30 p.m.
Winter Holiday Meals: November 16, 6:30 – 9:30 p.m.
New Year’s Eve Fare: December 14, 6:30 – 9:30 p.m.
Classes are $110 per class or $300 for the three-class series. If you like this idea, they’ll be hosting more classes in the spring.